Almond Croissants (flaky French pastry)
A flaky, frangipane-filled croissant baked until crisp. It's a way to use day-old croissants. It takes 5 minutes to assemble this fantastic, quick and sweet breakfast and brunch recipe.
Servings 6 croissants
Ingredients
- 6 croissants from the store or bakery
- ⅓ cup sliced or slivered almonds
- 2 tablespoons powdered sugar to sprinkle on top before serving
For the almond cream (frangipane):
- ½ cup almond flour
- ⅓ cup white granulated sugar
- ¼ cup unsalted butter at room temperature
- 1 egg white at room temperature
- 1 teaspoons all-purpose flour
- ⅛ teaspoon almond extract
- ⅛ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (170°C).
- Have ready baking sheet. You can line it with parchment paper for easier clean-up.
- Cut 6 croissants in half. Spread a thick layer of frangipane on one half, covering the whole surface. Close with the other half.
- Spread a thin layer of almond cream on top and cover with ⅓ cup sliced or slivered almonds, pressing lightly to adhere.
- Bake for 10-15 minutes, until they turn slightly golden. Be careful not to burn them!
- Let it cool until barely warm on a wire rack, sprinkle with powdered sugar and enjoy them warm (but not hot).
- Store covered in plastic wrap or an airtight container at room temperature for 1-2 days, 1 week in the fridge or a month in the freezer. Warm briefly in a medium oven before eating to crip them up again.
For the almond frangipane filling:
- Combine ½ cup almond flour and 2 tablespoons powdered sugar in a medium bowl.
- Add ¼ cup unsalted butter, softened and 1 egg white and whisk energetically until well integrated and creamy.
- Add 1 teaspoons all-purpose flour, ⅛ teaspoon almond extract and ⅛ teaspoon vanilla extract and mix just until combined well.
- Transfer to an airtight container or bowl tightly covered with plastic wrap. Keep refrigerated for a few weeks or frozen for up to a month.
Notes
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use an oven thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Prevent soggy pastries: heat the finished pastry enough to be crisp. Half-baked croissants will not regain their crispiness as they should.
